Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Lemon juice

  2. 1/4 cup 49g / 1.7oz Butter - melted

  3. 1/4 cup 59ml Soy sauce

  4. 2 tablespoons 30ml Firmly packed brown sugar

  5. 1/2 teaspoon 2 1/2ml Ground ginger

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 3 tablespoons 45ml Ketchup

  8. 1 teaspoon 5ml Finely chopped fresh garlic Chicken

  9. 2 lbs 908g / 32oz Chicken breasts - boneless skinless cut in 1-inch pieces Kabobs

  10. 8 Pineapple chunks

  11. 8 Cherry tomatoes

  12. 1 Green pepper cut into 1 Zucchini - cut in

  13. 8 pieces (small)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In large resealable plastic food bag combine all marinade ingredients; add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9 inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight. Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Meanwhile, with slotted spoon, remove chicken from marinade; reserve marinade. Assemble kabobs on metal skewers, alternately threading chicken, pineapple, tomatoes, green pepper, and zucchini. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting with marinade occasionally, until chicken is fork tender (15-20 minutes. Serve with wild rice if desired.


Send feedback